Egg White and Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White and Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

A light yet satisfying morning scramble featuring fluffy egg whites gently cooked with fresh spinach and earthy mushrooms, finished with a creamy dollop of low-fat cottage cheese. Served with a slice of toasted whole grain bread drizzled with olive oil, this dish offers a perfect balance of protein and energizing carbohydrates to kickstart your day.

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NUTRITION

387kcal
Protein
33.1g
Fat
25.3g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (approx 165g)

1/3 cup low-fat cottage cheese (approx 75g)

1 cup fresh spinach

1 cup sliced white button mushrooms

3.5 tsp olive oil (2.5 tsp for scramble + 1 tsp for toast)

1 slice whole grain bread

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Add 2.5 teaspoons of olive oil to the skillet.

  • 2

    Add the sliced mushrooms and sauté for about 3-4 minutes until they begin to soften, then add the fresh spinach and continue to cook until wilted.

  • 3

    Pour in the 5 egg whites and gently scramble with the mushrooms and spinach. Season with a pinch of salt and pepper.

  • 4

    Once the eggs are just set, remove from heat and gently fold in the low-fat cottage cheese to keep its creamy texture.

  • 5

    Meanwhile, toast the slice of whole grain bread and drizzle with 1 teaspoon of olive oil.

  • 6

    Plate the scramble alongside the toasted bread and serve immediately.

Egg White and Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White and Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Sautéed Mushrooms

A light yet satisfying morning scramble featuring fluffy egg whites gently cooked with fresh spinach and earthy mushrooms, finished with a creamy dollop of low-fat cottage cheese. Served with a slice of toasted whole grain bread drizzled with olive oil, this dish offers a perfect balance of protein and energizing carbohydrates to kickstart your day.

NUTRITION

387kcal
Protein
33.1g
Fat
25.3g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (approx 165g)

1/3 cup low-fat cottage cheese (approx 75g)

1 cup fresh spinach

1 cup sliced white button mushrooms

3.5 tsp olive oil (2.5 tsp for scramble + 1 tsp for toast)

1 slice whole grain bread

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Add 2.5 teaspoons of olive oil to the skillet.

  • 2

    Add the sliced mushrooms and sauté for about 3-4 minutes until they begin to soften, then add the fresh spinach and continue to cook until wilted.

  • 3

    Pour in the 5 egg whites and gently scramble with the mushrooms and spinach. Season with a pinch of salt and pepper.

  • 4

    Once the eggs are just set, remove from heat and gently fold in the low-fat cottage cheese to keep its creamy texture.

  • 5

    Meanwhile, toast the slice of whole grain bread and drizzle with 1 teaspoon of olive oil.

  • 6

    Plate the scramble alongside the toasted bread and serve immediately.